Jul 18, 2011

A fried rice dish made with brown rice, shrimp and pineapple. A wonderful combination of savory, sweet and spicy.

Penang in Soho used to be one of my favorite places to eat, when they closed down I was so upset. They had the best roti canai appetizer and a pineapple fried rice which they served in a hollowed out pineapple. That was the inspiration for this dish. If you rather not go through the extra work of hollowing out a pineapple, you could simply serve this in a dish. I had my friends over for dinner and they were really impressed with this flavors and presentation of this dish. My husband however thought the serving sizes should be larger, so if you're feeding hungry men, you may want to make extra. The ladies were perfectly happy with this, and it left room for dessert!

91 comments
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We have Penang up here in Boston and I know the appetizer that you are talking about. My husband and I each order our own roti canai when we go because I won't share mine. I also order the pineapple friend rice. I'm excited to try this recipe because I love that dish!!

tastes like ass and smells worse---but when you use it in a recipe it is magic. buy the smallest bottle you can find--you'll have it forever! it makes the best dipping sauce with lime--essential for vietnamese grilled shrimp;)

Wow, this looks absolutely deeeelicious!!! Having said that... Gina, I LOVE your website. I just heard about it from one of my leaders at Weight Watchers. I've been logging in everyday for the past week. I've already tried 2 of your recipes and my family loved it.

How much is an actual serving? I realize that it has 4 servings and according to skinny taste, a serving would be '1/4', but I would like to know how much I am getting before I make it (so I do not make all of that just to eat 1/2 cup of fried rice for my dinner)...thanks!

This looks amazing!! WOW the presentation is out of this world! I LOVE pineapple fried rice, the shrimp just guild the lily and take it from delicious to mind blowing. Can't wait to make this one at home soon!

This looks great, can't wait to try it! Do you think you could include the total time it takes to make your recipes when you add them to the blog? I made one the other day that took much longer than I anticipated when I just read through it, it would be helpful if that isn't too much trouble!

How did you cut the center out of the pineapple? It is so perfect, it almost looks like it was done by machine. Did you use a serrated knife? I have heard a grapefruit knife can be of great assistance because of its curved blade. This is just beautiful!!

I made a variation on this last night for dinner, and it was delicious! Pineapple in fried rice isn't something I'd ordinarily try (though I have no problems with dried apricots or sour plums in pilaf, go figure), but I gave it a shot because it sounded summery. Yum! I was looking for something to use up my leftover cooked basmati rice, and only made one serving, so I did some adjusting to amounts and added some chopped red and green bell pepper for kicks. Worked out well. I'm glad to have discovered a site that features WW-friendly recipes without a lot of over-processed ingredients!

Thank you Gina for making this heavenly dish it was truly beautiful and absolutely delicious!!! It's a good thing we all had to share cause I am certain I could have eaten the entire thing!!! And i totally agree- quinoa would be exceptional in this dish! Call me when you experiment with it!!! BYOQ! Bring your own quinoa haha! No joke this was awesome!!!!

I have friends coming over tonight, and I want to make this dish. But I have a question. It doesn't seem like there is enough liquid for the rice to cook and be soft. Is there anything else i need to add to help the rice cook. It seems that 2tsp of soy and 1tsbp of Fish sauce is very little for a 1 1/2 cups of rice. Do you save any juice from the pineapple? Or do you add any water or do you sort of pre-cook the rice? Sorry for so many questions, but i want to make sure i do it right! :) THANK YOU!

I made this with chicken and a garlic Near East multi grain blend mix, it turned out excellent. I even got someone who hates any fruit in their meal to enjoy this dish. I added 3 tsp. soy sauce and the seasoning from the mix added enough flavor. It was worth the challenge of hallowing out the pineapple, I learned a new beautiful serving technique (next time it will look better)! Thanks for the recipe, and I highly recommend this meal for a quick weeknight dinner. I served the dish with some side salads.

I made this tonight with Chicken (I have an anti-shrimp family member) and this was fantastic! Definitely a do-over! I always know with Gina's recipes I'm going to get a great dinner night!! Thanks so much!!

awesome! had 2 cups of brown rice (the microwavable kind- heated it and stuck it in the fridge the morning of) and kept the measurements the same (was ready to cut back but they worked as is). I like my food not salty and this was perfect! Also added mushrooms, red bell peppers, sambal olek in the soy sauce mixture (didn't have chili peppers), and thai basil. Thai basil is a must in my opinion!! Did hollow out the pineapple the first time but won't do it again as it's easier to scoop the rice out from a bowl. Maybe I'll save that for guests. Thx Gina, this was awesome!!

This looks delicious! Since Shrimp is a power food on WWP+, does using chicken change the point value?Also, would it be easier to combine it all, weigh on my electronic scale and then divide into 4 parts? This will make a great dinner (and left over lunch!)

What kind of oil did you use? I'm assuming it's not olive oil since it's not stated that way. Also, I'm omitting the shrimp to make this a side dish (with your sesame chicken!). I'm hoping that won't ruin it but I can't imagine this being anything less than amazing! Thanks!

I'm doing Paleo right now, so I'm going to make this, but omit the brown rice. But om nom nom, pineapple and prawn/shrimp are two of my favourite things, and this will be quick and easy to make when I come home from the gym tonight. :) ¡Que bueno!

I just found your site by accident the other day and I am sooooo excited. I've already told my daughters how great the site is. I love the pictures, the information given with the recipes, along with the weight watcher points+.OMG, I am jumping up and down with joy.

I made this last night along with a few other recipes from your website to be prepared for the entire week. I only had a little over a half-pound of shrimp and no fish sauce, but I decided to up the scallions since I love those and added in some shredded carrots into the whole mix.

This was my first attempt cooking with fresh shrimp instead of pre-cooked and it came out lovely!

Using less shrimp lowered the points+ value, so it could be a nice side as well. But since it does give you a nice amount of rice, it's perfect as is for a great main meal.

^^ Same question basically... I don't have a wok, what should I use? This dish looks amazing. My husband doesn't like shrimp so I want to make his with chicken. Oh & I was wondering if it would work to line the inside of the pineapple with wax paper before putting the rice inside? Not all the way to the top.. so that it doesn't show once the food in ontop of it. (:

My hubby surprised me with this recipe! Absolutely WONDERFUL! He didn't put enough cherry peppers in it for my taste (was afraid to make it too spicy). I felt like I was at a fancy restaurant right in my own living room!!! Thanks for the awesome recipes!

an easier way to hollow out a pinapple: buy a pinapple corer from bed bath and beyond-or any great store with tons of cool kitchen gadgets. Cut the top of the pinapple, center the corer and twist it down. It cuts the pinapple into rings and pulls right out leaving you a perfectly hollowed pinapple-minus the top (which is too big to fit on my dinning table anyway). Run a sharp knife down the middle and you have two perfect halves ready to fill. It also leaves you with fresh pinapple juice -IN THE PINAPPLE instead of all over the counter!! Much easier in my view.

I made this last night and it was AWESOME! It had a little kick because I used habanero peppers and also added red and orange bell peppers. I would make it exactly the same again, but would maybe add water chestnuts to give it a little crunch. I also thought the portion sizes were HUGE! I fed four people and still had a good amount left. Will definitely make this again!! Thanks, Gina.

I just made this for dinner! :) I used a can of pineapple chunks (it's what I had on-hand) and some jalapenos from my garden, skipped out on the fish sauce and threw in some diced baby carrots. ABSOLUTELY DELICIOUS! Thanks so much for posting the recipe :)

What a great recipe! However, I ran into a little problem that I thought I'd share with other readers. Because I teach music lessons after school, I often cook dinner earlier in the day. I refrigerated the dish and when I ate it a few hours later, I realized that the acid in the pineapple was breaking down the shrimp a little, affecting its texture. It is a little “mushy” but there is nothing wrong with it and it isn’t “bad”. The next time I make this, I won’t mix in the shrimp until the last minute to avoid this. This would happen with any protein, like chicken. I'm looking forward to making this again - oh, and I added ginger, which was delicious.